Food
Anchovy-Walnut-Yogurt Dip
By Yankee Magazine|Sep 28 2007|
Hosts and hostesses are always looking for a distinctive dip to try. This combination of nuts, anchovies, and yogurt is certainly different, and very good. You might want to serve it with Jane’s Four-Grain Crackers.
Yield
Makes 1-1/2 to 1-3/4 cups.
Ingredients
1 quart yogurt
1 tin (2 ounces) flat anchovy fillets
1/2 cup walnuts, chopped
Instructions
Drain yogurt through cheesecloth for 3 to 4 hours, stirring occasionally from the bottom to facilitate draining (save the yogurt whey to use in baking, if desired). Mash anchovies and add to yogurt along with walnuts. Serve with crackers.
